Wednesday, September 22, 2010

Sparkopolis

After 6 months of preparation and many sleepless nights we executed Sparkoplis. It took a lot of planning and help from my sisters Rachael and Kaylie and team of professional friends to pull it off. Here is a link to the article in the Denver Post about charity events this summer.





Passed appetizers


Colorado lamb meatball wrapped in angel hair and rosemary


Roasted sweet Colorado corn and apple shooters


Smoked Rainbow trout Bruschetta


Chef’s garden grown vegetable kabobs with sweet pea pesto


Long family pork belly sliders with asian slaw and hoison aioli


Rocky ford melon pipettes with serrano peppers and proisutto



Food Entertainment Stations


Cheese

Baked rolls and sesame crackers from City Bakery

Artisan cheese from Haystack Mountain Dairy


Goat cheese baked in olive oil and rosemary


Pickled watermelon and mint with feta


Creamy buttercup with Colorado peach chutney


Snowdrop with jalapeno caramel


Tamale

Hand rolled mini tamales with red chili or green chili and pork

Featuring Colorado cheeses,farm to table vegetables and unique sauces


Cotijo cheese, Asadero, western slope corn, hatch chili, chef grown tomatoes

yuzu avocado and black olive chipotle


Colorado poured bar


Featuring

Cottonwood cellars, Debuque canyon winery

Great divide and Breckenridge brewery

Stanahan’s whiskey, Colorado vodka and Montanya rum


Creation Stations

Bar

Stanahan’s whiskey caviar and cream


Montanya rum carbonated over vanilla ice cubes


Colorado vodka peach martini with strawberry pop rocks



Ice cream station


Strawberry mint ice cream, hot fudge ice cream and Madagascar vanilla sorbet made with liquid nitrogen. Topping bar includes:


Exploding banana whipped cream, chocolate bubbles, pineapple bubbles, frozen caramel rocks, coconut marshmallows, mint paper and carbonated cherries

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